Calzones are always a hit on the dinner table. Ours are made with a fresh ready-made pizza dough that is stuffed with creamy ricotta and arugula that has been cooked down with garlic and scallions. Parmesan cheese and a pinch of dried red pepper flakes add bite. Heirloom tomatoes sliced and simply dressed with olive oil and fresh basil is all this crowd-pleasing meal needs to feel complete. Cook, relax, and enjoy!

What You’ll Need: 1 large garlic clove 1 oz scallions 5 oz baby arugula 8 oz whole-milk ricotta 1 oz parmesan cheese pinch dried red pepper flakes 15 oz fresh pizza dough 0.5 oz basil 1 large heirloom tomato olive oil coarse salt freshly ground black pepper 1 large egg yolk flour for rolling dough

Equipment: skillet rolling pin rimmed baking sheet

Recipe Steps:

  1. Prep ingredients Preheat oven to 450°F with rack in the middle of the oven. Peel and finely chop garlic. Remove root ends from scallions and finely chop. Grate parmesan cheese.

  2. Cook arugula Heat 1 tablespoon oil in a skillet over medium- high heat. Add garlic and scallions and cook, stirring frequently until golden, 1 minute. Add arugula and cook, stirring frequently until wilted, 2-3 minutes. Remove from heat.

  3. Make filling Stir together ricotta, parmesan , egg yolk, ¼ teaspoon salt, a few grinds of black pepper and the dried red pepper flakes until blended, then stir in arugula mixture.

  4. Form calzones Lightly flour a work surface, then halve the pizza dough. Roll out each piece into a 6 x 9-inch oval with a rolling pin. Put one half of cheese filling on one side of each oval and fold dough over to enclose the filling and form a semicircle. Press edges together to seal.

  5. Seal edges Beginning at 1 end and working toward the other, stretch sealed edge outward, then pinch and roll edge inward to form a rope. Drizzle oil on a baking sheet and spread to thinly coat. Place calzones on top. Bake until golden and puffed, 20 minutes. Cool on baking sheet 5 minutes before serving.

  6. Make tomato basil salad Remove basil leaves from stems. Slice tomato. Layer tomato and basil leaves on a platter. Drizzle with olive oil and sprinkle with salt and pepper. Serve with calzones.